Chicken Dijon

• 6 boneless, skinless chicken breasts, split
• low-fat Swiss cheese slices, cut to about the size of the flattened breasts
• 2 Tbsp. margarine (Promise)
• 1/3 c. Dijon mustard
• 1 tsp. dried dill or 3 tsp. chopped fresh dill
• 2 eggs, beaten (or 1 carton Scramblers)
• 1 c. flavored bread crumbs
• 2 Tbsp. Parmesan cheese

1. Preheat oven to 350u0b0.
2. Pound chicken breast to 1/2 thickness and lay on cookie sheet.
3. Combine mustard and dill in small bowl. Mix well spread mustard mixture evenly over the inside of chicken breast.
4. Top each breast with a slice of Swiss cheese.
5. Then tuck and roll them up.
6. Place beaten eggs in a flat dish and bread crumbs in another.
7. Dip rolls into the beaten eggs, then the bread crumbs.
8. Heat margarine in skillet and saute until golden brown. Place breast into a 9 x 13-inch baking dish that's been coated with vegetable spray.
9. Sprinkle with Parmesan cheese; bake for 25 minutes.
10. Yield:
11. 12 servings.

chicken breasts, lowfat swiss cheese, margarine, mustard, dill, eggs, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=458368 (may not work)